Wednesday, July 29, 2009

This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.

Instructions: 1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes. 2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned. 3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

This would be good either for breakfast or as a breakfast fordinner meal

VEGETABLE PUFF

Yield: 6 servingsSource: "1,001 Delicious Recipes for People with Diabetes"Info: http://diabeticgourmet.com/book_archive/details/22.shtmlNote: Perfect for brunch or lunch,vegetables are baked with an egg custard.

Coat a small nonstick skillet with nonstick spray and warm over mediumheat.Add the sausage and cook, stirring to break it up, until crumbly and nolongerpink. Remove from the heat and set aside.

Cut the bread into 1/2"cubes. Place half of the cubes in the preparedbakingdish. Top with 3/4 cup of the cheese. Top with remaining bread cubesand thesausage. Sprinkle the reamining 3/4 cup cheese evenly over the top.

In a medium bowl, beat together the egg whites, evaporated milk, 1%milk,mustard powder, and salt. Pour over the bread, cover and refrigerateovernight.

Preheat oven to 350. uncover and bake for 45 minutes or until goldenandpuffy. Serve immediately.

These crisp-tender patties from Edie DeSpain of Logan, Utahare accented with onion, curry and celery. I make many Germanrecipes from my mother, including this one, shares Edie. The pattiesmake a great side dish for chicken, and also complement breakfastdishes like ham and eggs.

In a large bowl, combine the first 11 ingredients.In a large nonstick skillet coated with cooking spray,heat 3/4 teaspoon oil over medium heat. Drop potato mixtureby 1/4 cupfuls into skillet; press lightly to flatten.Fry for 3-4 minutes on each side or until golden brown.Repeat with remaining oil and potato mixture. Yield: 2 servings.

Press out liquid from spinach with the back of a tablespoon until noliquid appears. Chop spinach and scallions fine with a knife; orchop fine, using metal blade of a food processor, but do notpuree. Chop egg fine with a knife, or shred, using coarse shreddingdisc of a food processor.

In a medium bowl, whisk together mayonnaise, sour cream, lemon juice,mustard, Tabasco, and salt until smooth. Stir in spinach, scallion,and egg. Cover tightly and chill. To preserve color of spinach,serve dip several hours after it is made. Offer with tortilla chips.

NOTES : I've had this recipe so long that it precedes the days oflow-fat or fat-free products. I'm sure light mayo will work;probably could also use ff sour cream/yogurt. Everyone seems to lovethis dip, but it's been several years since I've prepared it. Myrecipe doesn't state number of servings, so I calculated servings asfollows: Assuming the 2 cups is correct, and assuming 2T perserving, this would serve 16.

Shred potato and apple into a medium-size bowl usingthe fine-holes of a box grater or shredder; stir inonion. Press out as much liquid as you can by hand;drain liquid. Set aside mixture for 1 minute and pressout liquid again; drain again. Stir in egg, salt, pepperand cinnamon.

Coat a very large nonstick skillet with cooking spray;heat over medium-high heat. Drop potato mixture bytablespoonfuls into skillet and flatten each with theback of a spoon to make twenty 2-inch latkes.(Leave at least 1 inch between latkes; you willhave to do this in batches.)

Cook latkes until golden on first side, about 3 minutes;gently flip with a spatula. Cook until other side is golden,about 3 to 4 minutes more. Carefully remove latkes to aserving plate; cover to keep warm and repeat with remainingingredients. Top latkes with sour cream before serving.Yields 2 latkes and 2 teaspoons of sour cream per serving.

NotesServing Suggestion: arrange latkes on a platter that hasbeen garnished with apple slices that have been brushedwith lemon juice to prevent browning.

Place a sieve over a cup measure or smallbowl. Add the pineapple and drain; set the juice aside.

Cut the pineapple into small chunks.Return the pineapple to the sieve and set over the cup measure.Gently press out any excess juice with theback of a spoon.

Prepare the cake mix according to packagedirections, omitting the water specified on the box.

With an electric mixer on medium speed, beat the cake mix and6 tablespoons of the pineapple juice for 1 minute.(Reserve any remaining pineapple juicefor another use.)

With a large rubber spatula, gently fold in thereserved pineapple chunks and the coconut until just combined.

Scrape the batter into an ungreased 4 1/2 x 8 1/2-inch loaf pan.

Bake immediately, until the top is golden brown and springsback when gently touched, 25 to 30 minutes.

Immediately place the pan on one side on a rack andcool completely, about 1 hour.

To loosen, run a thin-bladed knife around the edges of the pan.

Invert onto a plate or cake rack, then reinvert right-side up.Combine the fruit spread and the liqueur or lemon juice in asmall microwavable bowl; microwave on High 40 seconds;stir until smooth. Serve cake with the sauce.

2. Combine the flour, granulated sugar, the 1/3 cup ofcocoa powder, coffee powder, baking soda, and salt ina large bowl. Make a well in the center, and pour inthe milk, melted butter, and vanilla.

Stir just until blended: spoon the batter evenly into the pan.

3. Combine the brown sugar and the additional ¼ cup cocoapowder in a small bowl. Sprinkle evenly over the batter.Gently pour the boiling water in a zigzag fashion overthe top: do not stir. Bake until the top of the puddingis set, about 35 min. Cool on a rack at least 30 minutes.Cut into 9 squares and serve warm or at room temp.

To prepare the cake, preheat the oven to 350°F. Spray a 10-inch tubecake pan with nonstick spray.

With an electric mixer on low speed,beat the cake mix, cream cheese, water, eggs, egg whites, lemon zest,lemon juice, and poppy seeds in a large bowl until moistened, about30 seconds. Increase the mixer speed to medium and beat until wellblended, about 2 minutes.

Pour the batter into the pan.

Bake until atoothpick inserted into the cake comes out clean, about 40 minutes.

Cool in the pan on a rack 20 minutes. Remove from the pan and coolcompletely on the rack.

To prepare the glaze, stir together theconfectioners' sugar and lemon juice in a medium bowl until themixture forms a smooth, thick glaze. Spoon over the top of the cooledcake, letting it drip down the sides.

2. Butter a 9-to-10 inch (12-cup) Bundt pan. If your pan isnot nonstick, dust the interior of the pan with flour, thentap out the excess (If you have a silicone Bundt pan, there'sno need to butter or flour it.) Don't place the pan on a bakingsheet - you want the oven's heat to circulate through theBundt's inner tube.

3. Whisk together the flour, baking powder, baking soda, spicesand salt.4. Working with a stand mixer, preferably fitted with a paddleattachment, or with a hand mixer in a large bowl, beat the butterand sugar on medium speed, scraping the bowl as needed for 3minutes, or until the mixture is smooth, thick and pale.

5. Add the eggs one at a time, beating for about 1 minute aftereach addition; you'll have a light, fluffy batter.

6. Reduce the mixer speed to low and beat in the apple butter -don't worry if it curdles the batter.

7. Still on low, add the grated apples and mix to completely blend.

8. Add the dry ingredients, mixing only until they disappear intothe batter.

9. Using a rubber spatula, fold in the nuts and raisins. Turn thebatter into the Bundt pan and smooth the top of the batter withthe rubber spatula.

10. Bake for 50 to 55 minutes (50 minutes worked for me - 40 minutesfor the small bundt pans), or until a thin knife inserted deep intothe center of the cake comes out clean.

11. Transfer the pan to a rack to cool for 5 minutes before unmoldingand cooling the cake to room temperature. If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature before serving.

To Make the Optional Icing:

Put the sugar in a small bowl and stir in a squirt or two or eitherorange or lemon juice. Keep adding the juice a little at a time untilyou have an icing that falls easily from the tip of a spoon. Drizzlethe icing over the top of the cake, letting it slide down the curvesof the cake in whatever pattern it makes. Let the cake stand untilthe icing dries, a matter of minutes, before slicing.

This recipe uses applesauce and Splenda to cut down on theamount of fat and calories. While it may not be completely'fat free', it is definitely a healthier version. 1 cup ofwalnuts can also be added to this recipe and sugar can beused in place of the Splenda (vice-versa).

Preparation1. Preheat oven to 300°F. In a 15x10x1-inch baking pan, combinecereal and almonds. In a small bowl, stir together melted butter, apple pie spice, and salt. Drizzle butter mixture over cerealmixture; toss to coat evenly.

2. Bake about 20 minutes or until almonds are toasted, stirringonce during baking. Cool in pan on a wire rack for 20 minutes.Stir in dried cherries or raisins. Cool completely.Store in a tightly covered container at room temperature forup to 1 week.

Tuesday, July 7, 2009

This dish is soooooo flavorful and is a meal by itself. I used chicken broth for more flavor. You can make this recipe with any grain you have on hand. I've used barley, brown rice, and quinoa with great results.

SOURCE: New York Times

Quinoa With Corn and Zucchini

By MARTHA ROSE SHULMAN

Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it’s a good source of manganese, magnesium, phosphorus and copper. It’s also a good source of protein.

1 cup regular or red quinoa

3 cups water, chicken stock or vegetable stock

1/2 teaspoon salt, or to taste

1 tablespoon extra virgin olive oil

1/2 small onion, finely chopped

1 to 2 garlic cloves (to taste), minced

Kernels from 1 ear corn

1 tomato, chopped

1 medium zucchini, cut in small dice

2 to 4 tablespoon Mrs. Dash

1. Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.

2. Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.

3. Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.

Yield: Serves six to eight.

Advance preparation: The cooked quinoa will keep for three or four days in the refrigerator.